How Done Is That Meat?

With the arrival of spring, it's time to fire up the grill. One of the most difficult things for inexperienced grillers is judging the doneness of the meats they're cooking, and it may come as a surprise to some that one of the best ways of judging is touch.

How? The late Bob Pastorio, restaurant owner and purveyor of fine foods, shared this excellent advice with a food list I subscribe to.

Short course: press gently near the base of the thumb - that meaty place called the mound of Venus (really!) - with the index finger of the other hand. That's what rare meat feels like. Press in the center of the palm. Medium. Press at the outside edge of the hand at the pinkie knuckle. Well done.

Bob Pastorio